Food Biotechnology

Recently many advances in food industry represent great role of food biotechnology. GM plants and animals are used to enhance taste, shell life, nutrition and quality of food. Modern Biotechnology is helpful in enhancing taste, yield, shell life and nutritive values. This is also useful in food processing. So Biotechnology is beneficial in erasing hunger, malnutrition and diseases from developing countries and third word. Modern biotechnology products are commercially reasonable hence it can improve agriculture as well as food industry that will result in raise in income of poor farmers. This book is specifically designed to reflect the innovative technologies, products and current trends that trends and interdisciplinary information in this area. The book opens with introductory concept on the applications of food biotechnology as biotechnology has allowed scientists to produce fruits with better taste. GM foods with better taste include seedless watermelon, tomato, eggplant, pepper and cherries etc. Elimination of seed from these food articles resulted in more soluble sugar content enhancing sweetness. Since food safety is an international challenge, the present book aims to capture the global scenario of HACCP implementation in the dairy industry of several developed and developing countries from across the world. Key implications of the review and policy recommendations for the future are discussed. It examines qualitative and quantitative analysis of different milk sources for concerning the human health as well. Further, it reviews on postharvest management and advances in the minimal processing of fresh-cut fruits and vegetables. The book further highlights on: implications of introducing improved butter churner on churning time and butter making efficiency; nutritional properties and antinutritional factors of corn paste (kutukutu) fermented by different strains of lactic acid bacteria; nutritional, physicochemical, and sensorial evaluation of flat bread supplemented with quinoa flour; the effect of raw material pre maturing on parenica steamed cheese quality; antioxidant properties of natchez and triple crown blackberries using traditional winemaking techniques; and the effect of buttermilk on the physicochemical, rheological, and sensory qualities of pan and pita bread is highlighted. A study on the comparison of quality and microstructure of chokeberry powders prepared by different drying methods is also presented. This book will be of particular interest to the students, scientists, researchers, and other stakeholders associated with the subject area.